spicy coconut fishcakes

spicy coconut fishcakes

Spicy coconut fishcakes, flavoured with Thai red curry paste, garlic, sesame oil and rolled in polenta and desiccated coconut before frying for a crunchy coating

The recipe works well with any white fish, but you could also try adding a few prawns or crab meat to the mix (making sure to keep the total weight of fish the same). 

A quick and simple fishcake recipe, using relatively inexpensive ingredients, and so much better than shop bought. 

Delicious served with a soy and ginger dipping sauce or my home made persimmon & chilli jam. 

makes about 15 fishcakes 

preparation time: 10 minutes

cooking time: 10-15 minutes 

ingredients: 

500g skinned/boned white fish fillets (I used pollock, but any white fish would work, e.g. coley, whiting) 

1 egg

50g carrot

50g onion

1 garlic clove

1 tbsp Thai red curry paste

1 tsp sesame oil 

2 tbsp cornflour

salt and pepper

vegetable oil for frying

for the coating:

3 tbsp dessicated coconut

3 tbsp polenta

garnish: 

chopped fresh red chilli 

desiccated coconut

method: 

add all the fish cake ingredients to a food processor (apart from the frying oil) and whizz up for a few minutes until well combined. 

shape into croquette/quenelle shapes using a tablespoon and gently roll in the polenta and dessicated coconut

heat the vegetable oil in a large frying pan - it should be about 1cm deep. Fry until crisp, golden and cooked through. Cook in batches if necessary as you don't want to overcrowd the pan.

drain on kitchen paper for a few minutes before serving. Garnish with some desiccated coconut and chopped red chilli. 

I like to serve these with my persimmon and chilli jam or a simple soy and ginger dipping sauce. 

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